fried chicken fingers with a tang dip sauce

Ingredients fried chicken fingers with a tang dip sauce

Chicken fingers
8 Skinless and Boneless chicken breasts
2 cup Milk
2 tsp Salt
1/2 tsp Lemon Pepper
1/2 tsp Black Pepper
2 cup All purpose flour
1 Vegetable Oil
Dipping Sauce
1 tbsp Sugar
1 cup Mayo
1/2 cup Olive Oil
1/3 cup Chili Sauce
1/3 cup Ketchup
2 tbsp Water
4 tsp Worcestershire Sauce
4 tsp Mustard (can use honey or spicy mustard)
2 tsp Pepper
1 tsp 1/8 paprika
1/4 tsp Hot sauce
1 medium Minced Onion
1 tsp Minced garlic

how to make fried chicken fingers with a tang dip sauce

Mix all sauce ingredients till smooth and combined and chill for an hour.

Cut each chicken breast into 4 strips.

Combine milk, lemon pepper, pepper, and salt with chicken in a shallow dish or zip lock bag and coat chicken and leave in mix and chill for 4 hours.

Remove marinade, and dredge chicken in flour.

Pour oil to depth of 2 inches into large dutch oven and heat to 350°. Fry chicken in batches for 5-6 minutes or untill golden brown. Drain on paper towels and serve with sauce.

Enjoy :)